Roasted Root Vegetables

I love roasted vegetables and have experimented with many combinations and have enjoyed all of them. The roasting caramelizes the sugars and brings out their sweetness. Fall is a great time for these wonderful roasted root vegetables, however, they need not be limited to just the cooler end-of-the year months as they are available year round. I especially like to serve these veggies as a side dish with a pork roast and a nice green salad.

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Yield: 4 servings

Roasted Root Vegetables

Roasted root vegetables is an easy method of cooking vegetables that intensifies the flavors and brings out the vegetables' natural sweetness.

Prep Time7 minutes

Cook Time25 minutes

Total Time32 minutes

Ingredients

3 carrots

3 parsnips

10-12 fingerling potatoes

3-4 Tablespoons Olive Oil

Kosher salt and fresh pepper

Instructions

Pre-heat the oven to 425°

Peel the carrots and parsnips and cut them into 2 inch pieces of approximately the same size for even cooking.

Cut scrubbed fingerlings into pieces approximating the same size as the carrots and parsnips.

Put the vegetables in a large bowl and toss with the olive oil. Transfer to a baking sheet in a single layer. If they are too close together and heaped on each other they will end up 'steamed' rather than roasted.

Sprinkle generously with kosher salt and black pepper.

Roast the vegetables at 425 degrees for 20-25 minutes. Check often and remove when they are fork tender but still a little resistant when pierced. Enjoy!

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